Joann's Potato Soup

 (I had been meaning to try this soup for a while and finally got around to it, and she did a great job of tweeking this recipe, as it is wonderful!)

1 1/2 lbs. potatoes, cut small or diced

3/4 c. shredded carrots

1/2 c. celery, diced (optional)

1 onion, diced

2 cloves garlic, minced

4 c. chicken stock

1/2 c. flour

1/2 c. heavy cream

1 -2 bay leaves

celery salt

garlic salt

2 Tbsp.  parsley 

4 slices bacon,  cook it up , crumble, take out of pan and save grease

1 c. shredded cheddar cheese

 **Saute onion, garlic and carrots in bacon grease.

**Save grease

**cook potatoes, onion, garlic, carrots, celery (if used), spices, in pot with chicken broth.  

**When cooked, take out 2c. of the broth and make a roux with 3 Tbsp. butter and the flour, when cooked,  stir into the soup and add the cream.  When ready to serve, add the cheese and the bacon on top.  

**If using a crock pot, Cook on high for 3 hours or low for 6 hours.  When only 15 minutes left, remove 2 c. of the liquid and make a roux in a frying pan using the flour and 3 Tbsp. butter,  when cooked,  slowly add the 2 c. liquid and stir until thickened.  Add to crockpot, stirring until mixed in, then add cream.

** The thickness will depend on how much flour and liquid you use to make the roux.